Baked Buffalo Chicken Meatballs
Serves 4 Active Time 10 min. Total Time 25 min.
3 slices Italian bread, torn into 1 inch pieces
1/3 cup Frank’s RedHot sauce or any other favorite hot sauce
1 large egg
1 pound ground chicken
3 ounces prosciutto
1 celery stalk, finely minced
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, divided
Place your oven rack in the upper third of the oven and preheat to 400°F.
Line a large, rimmed baking sheet with foil, set aside.
Soak bread in hot sauce in a small bowl until softened (5 to 10 minutes).
Whisk bread with a fork to a form a paste.
Beat egg lightly in a large bowl, adding chicken, bread paste, prosciutto, celery, and garlic. Season with salt and pepper.
Form 12 meatballs and arrange on prepared sheet pan. Brush meatballs with oil.
Bake for 15 to 20 minutes, rotating trays from front to back and top to bottom halfway through.